Long Jing Dragon Well Green Tea is a very famous product both in China and around the world. The great popularity of Long Jing also comes from the custom of giving its leaves as a gift to relatives and friends as a sign of conviviality. The emerald green leaves have the traditional flattened and narrow shape due to careful hand processing. The infusion of this Long Jing shows a sweet and savory character that favors a greater expression of vegetal notes. In particular, you can taste a slightly balsamic fresh grass flavor followed by a sensation of warmth that suggests the aroma of summer hay. The scent of the dry leaves already has strong toasted accents, while once infused they release intense toasted and almond notes, with a floral and fresh finish. The first infusion gives notes of nuts such as almond and walnut and a very delicate vegetal hint. With the second infusion, the notes of praline almond intensify and hints of white flowers appear, together with delicate vegetal notes that recall steamed green beans. With the third infusion and the following ones, the floral notes become increasingly clear: magnolia and orchid meet a pleasantly savory umami, which in the finish balances the flavors. The persistence is of medium duration and brings with it vegetal and sweet notes of beeswax. Place of origin: Hangzhou - Zhejiang, China. After an initial withering in the open air, the leaves are cooked in large iron woks heated to temperatures around 180°C to block enzymatic activity and thus prevent oxidation of the product. Finally, the green leaves are rolled and left to rest so that they take on their final shape and lose a little more moisture. We recommend infusing Long Jing Dragon Well Green Tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves it is possible to make multiple infusions useful for best appreciating all the tea's flavors. For a more traditional preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 70°-75°C for an infusion time of 2-3 minutes.
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Long Jing Dragon Well Green Tea is a very famous product both in China and around the world. The great popularity of Long Jing also comes from the custom of giving its leaves as a gift to relatives and friends as a sign of conviviality. The emerald green leaves have the traditional flattened and narrow shape due to careful hand processing. The infusion of this Long Jing shows a sweet and savory character that favors a greater expression of vegetal notes. In particular, you can taste a slightly balsamic fresh grass flavor followed by a sensation of warmth that suggests the aroma of summer hay. The scent of the dry leaves already has strong toasted accents, while once infused they release intense toasted and almond notes, with a floral and fresh finish. The first infusion gives notes of nuts such as almond and walnut and a very delicate vegetal hint. With the second infusion, the notes of praline almond intensify and hints of white flowers appear, together with delicate vegetal notes that recall steamed green beans. With the third infusion and the following ones, the floral notes become increasingly clear: magnolia and orchid meet a pleasantly savory umami, which in the finish balances the flavors. The persistence is of medium duration and brings with it vegetal and sweet notes of beeswax. Place of origin: Hangzhou - Zhejiang, China. After an initial withering in the open air, the leaves are cooked in large iron woks heated to temperatures around 180°C to block enzymatic activity and thus prevent oxidation of the product. Finally, the green leaves are rolled and left to rest so that they take on their final shape and lose a little more moisture. We recommend infusing Long Jing Dragon Well Green Tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves it is possible to make multiple infusions useful for best appreciating all the tea's flavors. For a more traditional preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 70°-75°C for an infusion time of 2-3 minutes.
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